Description
This is a beautiful and refreshing spring / summer dessert.
Ingredients
Scale
Vanilla cream
- 2 cups (500 g) milk
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 cup plus 1 tbsp (110 g) sugar
- 1/3 cup (40 g) cornstarch
Strawberry jelly
- 8.8 oz (250 g) strawberries
- 0.5 oz (15 g) cornstarch
- 1.7 oz (50 g) sugar
Instructions
- Make vanilla cream first: combine yolks with sugar, cornstarch, vanilla and some milk. Heat the rest of milk until it boils. Add a bit to yolks to temper them. Then put everything into boiling milk and cook whisking constantly until it thickens. Set aside to cool.
- Puree strawberries and combine them with sugar and cornstarch. Cook on low heat, stirring, until it thickens. Set aside to cool.
- Assemble both creams into serving glasses. Let cool completely in fridge. Decorate and serve.